Cook the Book: Wine Bar Food
dark chocolate
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Weekend Book Giveaway: 'Around the World in 80 Dinners'
Malaysia - for the street food - great noodles, rice, seafood and you can get Malay, Chinese, Indian. It's a wonderful cultural mix. Not to mention picking up rambutan for dessert while you're at the night market.
Egypt - for the "salads" - baba ganoush, humus, pickled eggplant, tahini salad, and on and on. And then either some little date cookies or, if feeling more decadent, kanefa, for dessert with tea.
Paris - mmm, what's not to like? Omelets cooked to perfection, croissants, artisan bread of any sort, a variety of cheeses, and chocolate confections that are superb. Sure they cook good to in France, but I find it hard to pass up the markets/bakeries and just graze all day.
Serious Easter Artisanal Chocolate Egg Giveaway
leg of lamb with garlic and rosemary
Serious Easter Artisanal Chocolate Egg Giveaway
Roast leg of lamb with lots of garlic and rosemary.
Your favorite bread to bake?
The one I've been making a lot lately is the Best Bread Ever from the Best Bread Ever cookbook. It makes wonderful baguettes using the food processor. I love kneading bread, too, but this turns out so beautifully I forgive that the machine does the work. Only change I make is using 100% whole wheat flour and add a touch more water and putting suflower and flax seeds on the top.
Just last weekend I made a 10 grain, wheat/no white flour bread that turned out fantastic. Just figured out that I can stuff more seeds/grains/nuts into my bread by adding a little vital wheat gluten to help it hold together and get a better rise out of it so it's not too dense (1 tsp per cup of flour/grains).
I used to make an olive oil, raisin walnut wheat bread all the time. I miss it. Maybe I'll make it next weekend.
For hiking/snowshoeing my current favorite is a spicy whole wheat, prune and pecan quick bread. All the energy of a Clif bar but yummier. Spiced like gingerbread with lots of prunes: half pureed so I don't have to add any fat and the other half in chunks. Pecans because I love them. So yummy. But very potent. I eat this when I'm burning major calories to keep me going.
I've been eyeing a yeasted fig and almond bread recipe in The Bread Bible. I just don't know how well it would play with whole wheat. Maybe a white whole wheat. Too many breads, not enough meals!
I rarely make a white flour bread. Personal preference.
Cook the Book: 'Panini Express'
Grilled eggplant, roasted peppers, carmelized onions, and gorgonzola cheese on whole wheat bread sunflower bread.
Serious Sandwiches: Whatta Tuna Sandwich!
I'm confused on the peppers. The ingredients list 2 roasted red peppers and the instructions mention hot peppers only. So, 2 roasted hot peppers? Or 2 roasted sweet red peppers? Both sound good - I guess I could try it both ways.
Responses to Comments by dafly133
Cook the Book: Wine Bar Food
A flute of Champagne with pomme frite (it must be fried to perfection) with an anchovy mayonaise to dip into.
Serious Sandwiches: Whatta Tuna Sandwich!
mmm, that does look good. you should add it to http://www.welovesandwiches.com/
Cook the Book: The Sweet Melissa Baking Book
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